Yellow Fin Tuna Farfelle

Yield:  1 Serving

Prep time:  15 minutes

Cook Time:  10 minute

Ingredients

• 2T Extra Virgin Olive Oil (EVO)

• 6 ounces center cut yellow fin tuna

• 1 ounce lemon pepper (or as much as you need)

• 1 TBL minced peeled garlic

• 1 TBL fresh, fresh basil

• 2 TBL Chablis wine

• ½ cup heavy cream

• 2 TBL shredded Parmesan

• 1TBL sun-dried tomatoes

• 1 Artichoke heart

• 3 1/2 ounces cooked Farfelle pasta (MAKE AHEAD OF TIME)

• 2 TBL feta cheese

• Blanched broccoli florets

• 1 diced plum tomato

• Salt and pepper, to taste

Directions:

1. Heat sauté pan over high heat, add oil.   Lightly dredge tuna in lemon pepper.  Pan sear quickly (about 1 minute each side). 

2. Finish in 375-degree oven to desired doneness.  It is best served rare or medium rare.  (I recommend 7 minutes).  Remove tuna from the pan to a warm plate. 

3. Add garlic, basil, and wine to pan, reduce 30 seconds.   Add cream and Parmesan, sun-dried tomatoes, artichokes, Farfelle pasta, cook 2 to 3 minutes until pasta is hot.   Put ferule on plate or pasta bowl and placed seared tuna on top. Sprinkle with feta and garnish with blanched broccoli florets, and diced tomato.